Tortured Chicken - Beer Can

From: MissJazzey1

On Dec 24, 2008

I don't know what Charmed is talking about but I sure appreciate this recipe. I love how it made my chicken juicy and the seasoning worked out well. I thought it was going to be sweet so I threw some minced garlic in my dry ingredients. I'll be torturing a chicken again after the holidays. Thanks a lot for this one Debra.

From: Charmed

On Nov 30, 2008

I chose this recipe because I wanted to try this type of chicken, but one that would work well in the oven since I don't have an outside grill. Based on the reviews, I expected this to be great. I followed the directions exactly and not only was the flavor not all that great, the entire dinner was a bust. At the end of an hour of bakinbg the top of the chicken was almost burnt and dried out and the bottom was pretty much raw. This, even after a comment I saw in the reviews I took all my oven racks except the bottom one to even out the heat so that wouldn't happen. Didn't work. So I had to cover the top with foil and take out the other dishes I had to go with it and continue baking for almost 50 minutes (and my oven is pretty on target), then had to reheat the other dishes which did not exactly improve them. And this was only a 2 lb chicken, I could only imagine a 2.5 lb. one. Nobody was even very impressed by the flavor. Some found it too spicy and salty, some just found it unimpressive. I had hoped the steaming would mellow out the flavors and it would all blend together well and it did not. I'm sorry, I had really expected to like this, and I don't like giving low reviews, but between the disappointing flavor and the disastrous results when I had guests for something as simple as a roast chicken, and the fact that the directions did not come close to realistic, I had to be honest. Pethaps this type of chicken really does need to be done on a grill where the heat is strongest where the bird is thickest.

From: Mirj

On Feb 24, 2002

This chicken really rocks. It was the name that prompted me to check out the recipe, but it's the way it tasted that's going to have me making this again and again. I was a little wary of the salt content (1 serving has 395% of the USRDA!) so I cut back on the salt, added some garlic and ground ginger instead. We're also not beer drinkers, I can't take the smell of it myself, so I used half a can of Coke instead. The chicken was delicious, the kids were fighting over the skin, and this recipe makes you wish a chicken had more than 2 legs as well. The skin came out crispy, the meat was moist, and there was nothing left for the poor dog!

From: dojemi

On May 7, 2002

I must admit I was a bit skeptical about the amounts in the ingredients, but decided to give it a go. The worse that could happen is that I would not like it, but I could always remove the skin. Well, my husband (not knowing how recipes are rated) said, "Honey, you get 5 stars with this meal". It was delicious!!! But, I can't imagine using all the seasoning for a 2-2 1/2 lb chicken. I made a 5 1/2 lb chicken and was "extremely" generous with the seasoning (used it all). I found it difficult to remove the can before serving so I served it intact. I served it with Sweet Onions (a recipe that I just posted here today) and roasted asparagus (with garlic, red, yellow and green peppers) which I am about to post. UPDATE: Made this for the second time. I cut the rub recipe in half and still didn't use it all. Had plenty left over. The top of the chicken and the wings were burnt black (both times). Really to burnt to eat. The next time I make this recipe I will definately cover them with chef's foil once they have browned. I wonder if anyone else has had this happen. I have a convection oven & cooking temperatures are always lower by, at least, 25 degrees.